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Brussel sprouts, lettuce, carrots, Jerusalem artichokes, purple cabbage, shallots

Updated: Oct 4, 2021

Brussels sprouts

Trim the Brussels sprout heads from the stalks. Keep in Tupperware or plastic bag in refrigerator.


Remove lettuce from bag. Place in a cold water bath and let sit for 2-3 minutes. Remove from bath and dry using colander or salad spinner. Place in a clean plastic bag (you could wash the plastic bag it comes in!) with small holes pricked in bottom or leave top of bag slightly open to let the leaves breathe. Place in fridge.


Keep in plastic bag. Refrigerate. When ready to eat, wash under cold water.

Jerusalem artichokes

Eat within the week. Store in a plastic bag with small holes pricked in bottom or bag slightly open. Refrigerate. When ready to eat, lightly scrub with a stiff brush or rub with your hands to clean.

Purple cabbage

Purple cabbage is pretty hardy! Store in the veggie drawer of your refrigerator.

Pea shoot microgreens

Keep in container and refrigerate. Eat within a week. No washing necessary.


Keep dry in a cool dark place. On your kitchen counter out of direct sunlight is fine.

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